Easy Hummus Recipe: How to Make Hummus

Super smooth. I will roast the garlic next time . My family loved it.

I love the smooth texture! Removing chickpeas skin for the first time was time-consuming, and I just happened to find the author's tips to remove them after I finished.

I used two cans of beans, and took ages to peel the skins off- time consuming, but it results in a very nice consistency! I adjusted seasonings to taste, and was very happy with the result

Used chickpea water instead of ice cubes

I agree with others. More garlic and salt. I added about 2 T. more of tahini and had to use 4 ice cubes. I also added about 1/4 of a preserved lemon. I used canned beans and simmered for 20 minutes. Dried them in a towel after draining, and the skins rolled right off.

Definitely tripled garlic and lemon juice. Added salt and garnished with smoky paprika. Great texture!

Left the sumac out as I'm not a fan. Replaced with cilantro. Perfect!

Added more salt, garlic and lemon zest. Very good!

Taste and texture are fantastic, but the recipe definitely takes longer than 20 minutes

I make hummus a lot. I like it all. This is killer.. the texture was like clouds.

Very easy and delicious

I made a single serving of this for my lunch, with tiny alterations not worth noting. Delicious with my homemade 2-ingredient flatbread.

This recipe is amazing and having a really good food processor and letting it run for five minutes is key!

A food processor needed for ease but really nice recipe

Kids love it!

Amazing! Spread it on toast with toppings for a lovely lunch.

More lemon, garlic and salt to make it perfect.